Easy Split Pea Soup with Garlicky Croutons

Easy Split Pea Soup- with very little hands on time, this split pea soup comes together easy and in one-pot. Packed full of flavor and nutrition, it’s sure to become a staple!

I thought for sure this Irish Lager Stew was going to be the last soupy kind of meal I would share for a while but then we got a cold front last week and split pea soup happened.

This was actually my first time making split pea soup because I always thought it required ham in order to be considered flavorful. But then I found this recipe from Smitten Kitchen and I realized that’s not necessarily the case. Because if Deb says it’s good without it, then it is.

Other than leaving out the ham, what sets her recipe apart was using leeks as the base. I love leeks and they just so happen to be in season so giving this version a try was a no brainer.

I didn’t have any celery on hand so I chose to leave that out. I also added a tiny bit of smoked paprika and it really took the whole thing over the top.

What’s great abut this soup is that everything cooks in one pot and you don’t need a blender to purify it. As the peas cook, they soften and break down which gives it a blended feel while still maintaining a nice texture.

It does take a little while for the peas to cook so I recommend making this when you know you have at least an hour before dinnertime. It pairs wonderfully with a side salad, and a dollop of plain yogurt with crispy croutons on top, although any of those are completely optional depending on your preferences.

Garlicky Croutons

1/2 loaf whole grain bread, cut in 1-inch cubes

2 tablespoons extra virgin olive oil

1 teaspoon garlic powder

Directions:

In a large pot, warm 2 tablespoons oil over medium heat. Add leeks, carrots and garlic. Season with salt and pepper (I use about 1 tsp salt and 1/2 tsp pepper) and cook until softened and beginning to get slightly brown at edges, about 7 minutes.

Add the thyme, smoked paprika, bay leaf and dried peas. Stir together then pour in the vegetable stock. Increase the heat to a boil, then reduce to a simmer. Cook, partially covered, until peas have softened, for about 1 hour.

Meanwhile, to make the croutons preheat the oven to 400°F. Line a baking sheet with parchment paper then place cubed bread on top. Drizzle with olive oil and sprinkle with garlic powder. Use your hands to toss until evenly coated. Bake in the oven for 7 to 10 minutes, until light golden brown and crispy. Set aside to cool.

Once peas are soft, use the back of the spoon to gently mash them for texture, as desired. Remove the bay leaf and season with salt and black pepper, to taste. Serve warm with plain yogurt, chopped fresh parsley and garlicky croutons. Enjoy!

This soup thickens quite a bit as it cools. Simply add a cup of broth or water at a time when reheating to reconstitute, as needed.

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!

Yes! You may need to add more liquid at the end but it should work fine.

How would you do it?

Well it depends on the slow cooker you have but probably just place all of the ingredients (minus the croutons) in there and cook it on low for 4 to 6 hours. I haven’t tested it in a slow cooker myself but that’s what I would do to start. Let me know if you give it a try!